Mushroom Cream Soup


Mushroom Cream Soup
This is one of my favorite soups, creamy and delicious. Very important to know is that mushrooms protect you against diseases and infections, as they are full of proteins, vitamins and minerals, amino acids, antibiotic and antioxidants and help you lose weight due to their low content in calories.
Prepared and Photographed by:
Recipe Source: Translated and adapted from Retete ca la Mama
Serves: 4
Prep time: 
Cook time: 
Total time: 
  • 1 lb of fresh mushrooms, chopped
  • 4 cups of chicken broth
  • 1 large onion, finely chopped
  • 2 teaspoons of butter
  • 1 tablespoon of olive oil
  • 5 tablespoons of white flour
  • 1 cup of heavy whipping cream
  • 1-2 cloves of garlic, minced
  • salt, white pepper
  • ½ teaspoon of cumin
  • chopped fresh parsley
  1. In a medium saucepan, on medium heat add 2 teaspoons of butter and the olive oil; sauté the onions for 1-2 minutes
  2. Add the mushrooms and sauté for 3-4 minutes
  3. Add the chicken broth and stir, boil for 15 minutes
  4. In a small bowl, dissolve the flour some of the heavy whipping cream by adding just a little bit and mixing well, add the rest of the heavy whipping cream until the flour is dissolved, mix well.
  5. Pour the mixture into the boiling soup, stirring continually, boil for 2-3 minutes
  6. Add the minced garlic
  7. Take off the heat. Take ⅔ of the soup and put in a large bowl. This soup will be mixed to a creamy consistency using a blender. Depending on the volume of your blender, you may do this operation in 2-3 batches.
  8. Pour the mixed liquid over the remaining unblended ⅓ of the soup, add cumin, salt and pepper to taste, stir well
  9. Sprinkle with finely chopped parsley. Enjoy!

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